sharing raw, vegan recipes and advice
My brother sent me this recipe recently. It was originally intended as a meat marinade, but I found it makes a great salad dressing and veggie dipping sauce. I would love to hear if anyone can come up with other great things to pair with this recipe.
1 bunch fresh Italian parsley
6 big cloves of garlic (recipe calls for 12 but it's a little strong I think)
juice from one lemon
1 t crushed red pepper
2 t kosher salt
1 t ground cumin
1 t dried oregano
1 cup olive oil
mix everything but oil in food processor, mix two or 3 times pushing it down from the sides. Start processor and drizzle in olive oil and mix.
prep; 2 min
total; 3 minutes
This will last for at least a week, but probably 2 or 3 weeks.
I'm so excited to have come across this recipe! thanks catbird!
My friends mother makes this(don't know her recipe as it's a family secret) and I'm absolutely in love with it, been adding it to salad dressing and anything savory everyday! LOVE IT!
I bet this would taste great drizzled on sliced heirloom tomatoes .
If you wanted to gild the lily, you could make some sort of raw cheese of cashews or macadamia nuts, put a dab on each tomato slice and drizzle with the chimichurri sauce. It would be reminiscent of those salads with tomatoes, mozzarella, and herbs that you get in Italian restaurants.
I'm so excited to try this. I used to have Chimichurri when I lived in Colombia, S.A. They used it as a sauce to put on their carne asada. It was awesome! Hope it tastes similar!